Saturday, July 31, 2010

Mediterranean Grill

1 sweet onion, sliced into about 6 pieces
2 red bell peppers, sliced into about 6 pieces
2 Chinese or Japanese eggplants (8-12 ounces), sliced into coins
1 zucchini, sliced into coins
4 portobello mushrooms, cut into 4 pieces each

marinade:
½ cup olive oil
½ cup balsamic vinegar
½ cup water
¼ cup Braggs Liquid Aminos or tamari
¼ cup mirin
6 cloves garlic, roughly chopped
1/3 cup fresh basil, cut into strips

Place all vegetables in a watertight container or ziplock bag. Mix marinade ingredients and add to vegetables. Close container and turn upside down to coat vegetables. Marinate 1 hour, turning container once or twice.

Prepare grill for cooking. Drain vegetables and cook on a grill pan over medium-hot coals. Serve with pita bread, hummus and fruit.

Makes 4-5 servings.

This is an original recipe.

source: vegpeople.com